Slow Cooker Beans

by Evangelina Ferrero
Slow cooked beans made savory and spicy with a variety of herbs/spices and a dash of liquid smoke. Tomato paste adds additional flavor while turning the cooking water into a thick sauce.

My Story

These beans are easy to make and great for freezing. It's versatile enough to go into a variety of dishes. I like to experiment with whatever spices I have on hand so no two batches are ever quite the same. It's savory and satisfying, smoky, spicy, or whatever you want it to be. They can also be cooked in plain salted water if you're feeling too lazy or short on time. Eat them on toast, in a taco, as a side dish, mixed into rice, etc. Sometimes I add fresh diced garlic or chopped chili peppers if I'm feeling extra fancy.
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Appetizer, Side Dish, Snack
Cuisine American, Vegan
Servings 5 +


  • 1 lb bag of dried beans
  • 1-2 tbsp tomato paste
  • 1 tsp liquid smoke
  • spices to taste
  • water


  • soak beans 8 hours or overnight
  • rinse beans and place into a crockpot
  • add a capful of liquid smoke
  • add spices to taste (I suggest garlic powder, onion powder, paprika, chili powder, black pepper, salt, etc.)
  • add tomato paste
  • cover with water and stir
  • cook on low for 8 hours or until beans are soft, stirring occasionally
Tried this recipe?Let us know how it was!


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